Apple Pie

Like I mentioned a few posts before I feel like early fall. It’s not cold, but it’s very fresh in the mornings and evenings. And that makes me want something warm and heavy…. like a fresh apple pie! Warm apples, cinnamon and a crunchy crust. The recipe for the crust is from Cynthia Barcomi’s Baking Book. I just made some additions in the amount of sugar and I did cut the recipe in half because I was just using a 4,5 inch (12cm) pie form.

Recipe for the pie crust (by Cynthia Barcomi)

Ingredients

1 3/4 cup (210 g) all purpose flour

1/2 teaspoon salt

2 Tablespoons sugar

2 Tablespoons brown sugar

1/2 cup (120 g) butter or lactose free margarine

1/4 cup (45 g Palmfett) shortening

1/3 cup (80 ml) cold water

In a big bowl mix the flour, salt and sugars. Cut the butter and the shortening in small pieces and mix it with an electric mixer in the dry ingredients until you have little crumbs. Add the water (which should be really really ice cold) and knead the dough with your hands together, form a disk and chill in the fridge for about 2 hours.

Filling

I used 2 big “Jonagold” apples but I guess it’s always up to yourself which apple you prefer for your pie.

1/3 cup (60 g) brown sugar

2 tablespoons Vanilla sugar

2 tablespoons flour

2 tablespoon fresh lemon juice

1 tablespoon Maple Sirup (Ahornsirup oder Grafschafter Goldsaft)

Peel and cut the apples in pieces or slices. In a bowl mix them well with the rest of the ingredients.

Preheat the oven to 410 degrees Fahrenheit (210 Celsius)

After chilling, you half the dough in two pieces and roll it out about 0,2 inch (0,5 cm) thick and cover the bottom and the sides of your pie form. Put the filling on top. Roll out the other half of the dough and either cover it completely and cut decorative slices, or you take a cookie cuter of your choice, like me the hearts and decorate.

Put the pie in the oven. After 15 Minutes turn the heat down to 375 (190) and cover the pie with aluminum foil. Bake for another 50 minutes. The pie crust should be golden brown.

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